Keto Fish Cakes With Aioli Food

KETO FISH CAKES

Steps:

• Add the fish, lemon zest, parsley, mayonnaise, celery salt, salt, and pepper to a food processor. Pulse until mix comes together.
• Shape mixture into 4 large patties. TIP: Using a large egg ring or a hamburger press makes the patties more uniform in size and thickness.
• Transfer the patties to a small plate and freeze for 30 minutes to help the crumbing process.
• Preheat oven to 200 ̊C/390°F. Line a small baking tray with baking paper and set aside until needed.
• Combine pork rinds, parmesan and black pepper in a small bowl.
• In a separate bowl whisk together Dijon mustard and eggs.
• Coat the fish cakes in the egg wash, then roll in the crumb mixture.
• Bake for 15-20 minutes until golden and cooked through.
• Once baked, fry in hot frypan for 1 minute each side to brown coating. (optional)
• Add the fish, lemon rind, parsley, mayonnaise, celery salt, salt, and pepper to the mixing bowl; mix 15 sec/speed 6.
• Combine pork rinds, parmesan and black pepper in a small bowl.
• Rinse and dry the mixing bowl.
• Add the egg wash ingredients to the mixer; mix 20 sec/speed 5.
• Follow Step 7 onwards in the Conventional Method or see notes

WEST INDIES FISH CAKES WITH CURRY AIOLI

Steps:

• You can prepare the aioli in advance if you wish (just keep it refrigerated).
• Place all ingredients for the curry aioli in a food processor or blender and puree until smooth and creamy; set aside.
• Mix all ingredients for fish cakes together (except oil and lemon slices) in a mixing bowl until blended.
• Adjust water or flour, if necessary, to achieve a consistency similar to pancake batter (or just a tad thicker).
• Heat 1-2 inches cooking oil in a large skillet until hot.
• Spoon or drop approximately 1/4 cup fish cake batter into hot oil and cook about 2-3 minutes per side or until golden, puffy, and firm.
• Do not overcrowd pan.
• Drain fish cakes on paper toweling.
• Serve fish cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.

SALMON CAKES WITH LEMON AIOLI

Steps:

• In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
• Season with salt and lemon pepper or black pepper to taste.
• Shape into 7 or 8 salmon cakes.
• Melt the butter with the oil in a heavy skillet.
• Brown salmon cakes on both sides (about 5 minutes per side).
• Place on a dish or a serving platter lined with mixed greens.
• To make the lemon aioli: mix all ingredients together.
• Serve on or with the salmon cakes.
• Delicious!

TUNISIAN FISH CAKES WITH LEMON AND PAPRIKA AïOLI

Steps:

• Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
• Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.)
• Arrange fish cakes on plates. Spoon aioli alongside and serve